It used to be spaghetti, but I gave up carbs in April and haven’t looked back since.
And yes, I totally miss tortellini.
The only problem with breakfast for dinner is that everyone likes something different.
Both kids will eat pancakes, but one banana and the other chocolate chip.
Both like toast.
Both like bacon.
Sometimes both like sausages. Depends on the day. And the way the wind blows.
Nick will eat eggs, most any way.
Madeline won’t eat them, any way.
So when it’s breakfast for dinner, I become a short order cook. I don’t mind, though, because no matter the choice, they’re all super fast to make.
Recently, when we came home late from the kids’ last evening track meet, it was chocolate chip pancakes for dinner. Nick took one for the team, and I made a quick egg white omelet for myself.
Madeline was in her element. Chocolate for dinner.
The recipe was simple to make and really drives home the fact that you DON’T need to buy pancake mix to make pancakes. I’ll bet you have everything you need in your kitchen cabinets. They were light and fluffy, with just the right amount of sweetness. And they made plenty. I ended up freezing half of the cooked batch, to save a little time the next time Madeline requests them.
Alright folks, I’m off. Happy Fourth of July! Tomorrow, Bedtime Math book review.
*If you didn’t enter the Coca-Cola giveaway, I bet you can snap the perfect picture for it during the holiday tomorrow!
Mini Chocolate Chip Pancakes
Recipe courtesy of AllRecipes
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons butter, melted and cooled
1/2 cup miniature chocolate chips
- Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
- Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.